what's for dinner?

[danger boy]

I'm having BBQ'd Tequilla Lime Chicken tonight. Mmmm Mmmm good!

it's heavy on the Tequilla!! :eek:

it's my own receipe too. Let me know if anyone wants the receipe. :p

[dorokusai]

DB - Sure I would like to check your recipe out. What kind of tequila do you prefer for the entre'? I like Patron Silver and Herradura personally. I think heavy on the tequila is an excellent idea ;)

[Frank Z]

My wife made a huge pot of home made soup!

[RuSsMaN]

Beer

[LiquidSound]

Liquid bread, aye..

[Vr3MxStyler2k3]

Originally posted by RuSsMaN
Beer

Brandy

[RuSsMaN]

You better not be having my wife for dinner.

If you are, at least be a pal and pay a couple bills on your way through town.

Cheers,
Rooster

[LiquidSound]

Make the bed or something...:D

[Shizelbs]

Shame on you Danger, you didn't invite me over!

[danger boy]

good ones guys.. it's an open invitation to anyone who wants to come over... hee hee. although most of you suckers live 1,000,000 miles away. :D

sorry Shizelbs, i'll have to have you over next time I make it. deal?

[danger boy]

dorokusai, since it goes in a marinade.. I use any cheap brand of Tequila. But for drinking purposes I like Jose Cuervo Especial the best.

If anyone makes this.. let me know how you like it.

Al

[Shizelbs]

Deal

[Tour2ma]

Rib eye, salad and Llano Zinfindel (surprising good).

Will get back to you on the recipe db...

[danger boy]

Tour,

I LOVE a good rib eye.. Mmmmmm!

[dorokusai]

I have not had a good rib-eye in my entire life....I must need to be enlightened by a good cook.

[danger boy]

many cooks consider the rib eye to be the best steak cut available. It's cut from the center section of the rib rack. It's usually ages for about 21 days. It's tender, juicy, flavorful and highly marbled. Yum! expensive, but a better cut than the traditional T-bone.

[Tour2ma]

Originally posted by danger boy
expensive... $3.99/ lb. on sale at Kroger's. :) Not aged much I'm sure at that price...

Sprinkle lightly with Tony Z's cajun spice mix. Lay in white hot, cast iron skillet and cover. After a couple minutes turn and kill heat...

Whala! Blackened rib-eye...

[wlrandall]

Tour, did you say Llano, as in Estacado?? Yes, surprisingly good and about the only wine I care for. Few people realize that West Texas has a climate and altitude very similar to Italy-and therefore excellent for grape growing.

Time to head to Kroger...that's half what they charge at Tom Thumb/Randall's.

[burdette]

I grew up in small Iowa towns and can remember going down to the local locker and watching the entire process through the back screen door, from live cow in the door to two swinging sides out the other side. Meat market was in the front. Talk about fresh beef.

Corn-fed is *the* best beef.. seek it out if you want a real treat. Even when I lived in Dallas the grocery stores had "choice" steaks with a "corn-fed" label. It really does make a difference. If ya didn't know, that is one of the reasons Iowa grows as much corn as it does - to feed beef cattle.

Take any good steak... T-bone, ribeye, sirloin, strip... at least 3/4" thick but 1" is better... marinade overnight if possible but at least a couple of hours in a mixture of soy sauce, Worchestshire sauce (not too much), onion powder, a little dry mustard, garlic if you want, and a good hardy red wine if you have it. Get the grill HOT... turn it down a little, 5-6 minutes on one side, turn, 5 on the other... Throw some zuchinni, onion halves, etc on the grill as well, toss a salad and .. heaven. Heat the marinade thoroughly and drizzle on your baked potatoe.

If you want a pronunciation trick... Worchestshire sauce is pronounced like "what's this here" sauce, with the stress on the "what's."

[RuSsMaN]

Actually, I prefer free-range beef (and chicken) to corn-fed anytime. Ever wonder why some chicken breasts are so 'yellow'? Corn, and tons of it.

I'm also not a big fan of wet marinades. I prefer a dry-spice rub. Usually for red meats, anything from burgers, to kabobs, to a nice steak - Fresh cracked pepper, fresh ground sea salt, onion powder, garlic powder, a little ground mustard, and a touch of paprika (gives a nice 'smokey' hint).

There is no other way for me to phrase this, I can't wait to see the new sig lines, but here goes.

Rub your meat. Massage your meat. Infuse the flavors into your meat. I also like to limit marinade times from at least 20 minutes, to no more than 4-6 hrs. Much longer, I feel you start the curing (cooking) process - without the heat.

Worchestshire and Soy Sauce (fresh brewed) are big players too, I usually will use them once the cooking process is underway though. Zucc, Yellow Squash, Onions - agreed. Try some thick sliced grilled Roma Tomatoes on top of your next steak. YUM.

Cheers,
Russ

[wlrandall]

burdette, look for this at your local store. I swear by it, best I ever used, available for beef, pork or chicken

http://store4.yimg.com/I/stubbsbbq_1757_228035

[Tour2ma]

Originally posted by wlrandall
Tour, did you say Llano, as in Estacado?? That be it. There are better Texas wines (Becker Vineyards for one), but at the price it is hard to beat Llano for an everyday table wine. I've long liked their Signature Red and Table White. This was the first I had of their Zin's and plan to buy more.

As for the steak, please don't marinade mine. I'd really tather taste the steak. Just sear both sides and make sure it's warm in the middle... Only steak I like cooked through is tuna... :)

[wlrandall]

Cool, I'll look for Becker.

I don't always marinade, sometimes I do as Russ does (the steak, that is) but no salt until after cooking; seems to dry it out too much. Just depends on the mood of my tastebuds.

[phoneisbusy]

Originally posted by RuSsMaN
Actually, I prefer free-range beef (and chicken) to corn-fed anytime. Ever wonder why some chicken breasts are so 'yellow'? Corn, and tons of it.

I'm also not a big fan of wet marinades. I prefer a dry-spice rub. Usually for red meats, anything from burgers, to kabobs, to a nice steak - Fresh cracked pepper, fresh ground sea salt, onion powder, garlic powder, a little ground mustard, and a touch of paprika (gives a nice 'smokey' hint).

There is no other way for me to phrase this, I can't wait to see the new sig lines, but here goes.

Rub your meat. Massage your meat. Infuse the flavors into your meat. I also like to limit marinade times from at least 20 minutes, to no more than 4-6 hrs. Much longer, I feel you start the curing (cooking) process - without the heat.

Worchestshire and Soy Sauce (fresh brewed) are big players too, I usually will use them once the cooking process is underway though. Zucc, Yellow Squash, Onions - agreed. Try some thick sliced grilled Roma Tomatoes on top of your next steak. YUM.

Cheers,
Russ

If you're a fan of dry spice rubs, you might like this recipe from epicurious. Everyone we've served this to really like it although
I find I have to cut back on the cayenne. Too spicy for my wife's
taste and pretty strong even for me. 1/2 to a 1/4 works for us.

Works pretty well on a bbq also. That reminds me, it's been
at least two weeks since our last bbq... :)

regards

Dave

One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
For spice mixture
1 tablespoon paprika
2 teaspoons ground black pepper
11/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

For salad
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
6 cups (packed) mixed baby greens
1/2 green bell pepper, thinly sliced
1/2 cup thinly sliced red onion

2 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick
3 tablespoons butter, melted
6 tablespoons crumbled blue cheese (about 3 ounces)
1 tomato, quartered

For spice mixture: Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)

For salad: Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

[RuSsMaN]

Sounds like a GREAT dish.

I take it that is un-salted butter mentioned above. On the blue-cheese note, last time I was in Vegas, we ate at Emerill's in the MGM Grand - he had a hamburger on the menu, that had a center STUFFED with Blue Cheese. Incredible taste combination.

Cheers,
Russ

[danger boy]

Mmmmm! you all are making me hungry again.. and it's not my daily feeding time yet. :p

I love to use dry spice rub on my baby back ribs. Mine is mostly brown sugar mixed with curry, and a few other spices. OMG it's good. :D

[burdette]

Agreed that it is sometimes good to NOT marinade a good steak.. a little fresh cracked black pepper, maybe some garlic powder.. and onto the grill. I think our tendancy to marinade is inversely proportional to how much we paid for the steak...

We use a dry rub for ribs and anything going into the smoker.

I suppose I've had corn-fed chicken at some point in my life, given that many local farms (when I was young) had chickens walking around eating the corn off the ground. Raw chicken around here is pretty much translucent pinkish-peach.


Here is an excellent chicken recipe that we recreated after having it in a fancy restaurant in Kansas City. It was one of those family owned places where the owner walked around and talked to the guests, photos of celebs on the walls, etc. A little high-falutin' for us, but it was only a week after we were married.

Marinaded Italian Chicken Breast with Fettichini Alfredo

The chicken breast is *supposed* to be in strips that fold/skewer onto grill skewers... so cut them into strips either before or after you marinade. In a pinch, you can cook them whole, but the breading tends to come off and can burn a little.

Cut chicken breast into strips (however much chicken for however many people you're feeding). Marinade in your favorite oil-based Italian dressing, or make up your own mix (do not use creamy Italian). Marinade a couple of hours at least.

Bread the chicken in seasoned bread crumbs and fold/loop onto the skewers. Putting them on the skewers helps the crumbs stay on and helps it get done quick before the bread crumbs burn.

Grill just a few minutes until done.

Serve with your favorite fettichini alfredo recipe (we've got a "light" one if you want it, essentially substitute skim milk for the heavy cream) and your favorite type of Italian-food bread, like garlic toast or whatever. The marinaded chicken/breadcrumbs and alfredo sauce are a great combo. At the restaurant, the alfredo was of course VERY heavy and creamy.

We also made bruschetta twice over Labor Day weekend... cut good bread into thin slices, brush with olive oil, top with some garlic, a slice of fresh tomato and fresh basil leaves, a little feta (which is what we had), broil .. don't forget to check it... our guests showed up and my wife burned the first batch.. which we still ate.. but gave her a little shit over....

[Vr3MxStyler2k3]

::Not meaning to high-jack::

Thank you Russ for a new sig line.....

[phoneisbusy]

Originally posted by RuSsMaN
Sounds like a GREAT dish.

I take it that is un-salted butter mentioned above. On the blue-cheese note, last time I was in Vegas, we ate at Emerill's in the MGM Grand - he had a hamburger on the menu, that had a center STUFFED with Blue Cheese. Incredible taste combination.

Cheers,
Russ

You're right. We use unsalted butter for the above.

I'm not a big fan of blue cheese but I agree. It tastes great with beef!

We were in Vegas a few years back and we went to check out a steak house (Mortons?). They had a window where they displayed they beef and had a blurb about their aging processing. It was actually quite interesting but I nearly had a heart attack without having to eat the steak! It was something like $45-60 for the steak alone. Potatoes and other sides another $5. A bit too rich for me that time around.

Anyone every eat at Morton's and is it worth it?

Dave

[HBombToo]

Tonight its BEEEEEEERRRRRRRRRR!!!!!!

What a friggen day!

HBomb

[faster100]

we eat at Texas cattle company from time to time, The Texas Cowboy steak, 32 oz porterhouse is $25.99 only comes with salad.. everything else ala carte.. needless to say we don't go much, birthdays and special occasions..

[Billm57]

Originally posted by danger boy
dorokusai, since it goes in a marinade.. I use any cheap brand of Tequila. But for drinking purposes I like Jose Cuervo Especial the best.

If anyone makes this.. let me know how you like it.

Al
why do you remove the skin??? you trying to make this healthy??

[burdette]

I know one reason to remove the skin on chicken you're going to grill is because it'll burn before the meat is done and really flame up the grill if you don't. Just the opposite of trying to grill venison... which will dry out in a heartbeat.

Course.. if you finish the bottle of tequila while you're grilling, I suppose you don't care either way...

[Billm57]

Originally posted by burdette
I know one reason to remove the skin on chicken you're going to grill is because it'll burn before the meat is done and really flame up the grill if you don't. Just the opposite of trying to grill venison... which will dry out in a heartbeat.

Course.. if you finish the bottle of tequila while you're grilling, I suppose you don't care either way...

??? i dont know..I grill a lot o chicken and never had a problem with the skin burning before the meat was done..anyway the recipe looks good but Ill try it with the skin on

[Billm57]

Originally posted by burdette
I know one reason to remove the skin on chicken you're going to grill is because it'll burn before the meat is done and really flame up the grill if you don't. Just the opposite of trying to grill venison... which will dry out in a heartbeat.

Course.. if you finish the bottle of tequila while you're grilling, I suppose you don't care either way...

for venison you need to wrap the venison steaks with a good proscuiito or bacon (like a filet mignon). Wont dry out that way

[danger boy]

I remove the skin to make it a little healthier... and yeah the skin contains most of the fat in chicken. My chicken flares up too when I leave the skin on. so I usually take it off... i like my chicken nekkid and drunk. :D

[Tour2ma]

Hold a good chuck of the removed skin with tongs and rub on the hot grill. Reduces sticking...

Anyone here a "beer butt" chicken fan?